7,790 red pe recipes

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.

Lorraine's red stew fish: West African style fish stew with onions, tomatoes, and jalapeños ground into a deep red sauce, thickened with cornstarch and finished with butter. Spoon over rice or fufu.

Mom's red velvet cake with old-fashioned ermine frosting (the original red velvet topping). Buttermilk, cocoa, and vinegar give the cake its signature tang and tender crumb.

Chinese New Year almond cookies with a thumbprint dipped in red food coloring. Crisp, sandy shortening cookies meant to bring good luck to the lunar new year table.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

Whole red snapper stuffed with a Gulf Coast seafood dressing of crab, shrimp, celery and white wine. A showstopping coastal main course for dinner parties.

East Texas red chili built on rehydrated ancho peppers pureed into a deep, smoky base, with a sneaky milk chocolate bar melted in for that mole-like roundness. Pure Lone Star comfort, simmered until the meat falls apart.

Vegan quinoa bake with red kuri squash, mushrooms, peppers, zucchini, and kale. Oven-steamed in a single dish with garlic and white wine. A hearty, protein-rich one-pan vegan dinner.

Soft fish tacos with sauteed red snapper, caramelized red onions, lime juice, and fresh herbs in warm tortillas. A quick 30-minute dinner with bright, clean Mexican-inspired flavors.

Italian red snapper in brodetto: pan-fried whole fish pieces simmered in a tomato-vinegar broth with onions and scallions, served over creamy bay-leaf polenta. Coastal Italian classic.